MINCEMEAT PIE
One 9-inch double-crust pie
Please read About Crusts Baked with Fillings.
This Joy classic originally appeared in the 1931 edition.
Coarsely chop:
- 1 ½ cups raisins
Peel, core, and slice ¼ inch thick:
- 4 Granny Smith apples or a combination of apples and green tomatoes (3 cups)
Combine the raisins and apples in a large saucepan. Add:
- Finely grated zest of 1 orange
- ½ cup orange juice
- ½ cup apple cider or other fruit juice
Cover and simmer until the apples are very soft. Stir in until well blended:
- ¾ cup sugar
- ¼ teaspoon each ground cinnamon and cloves
- 3 tablespoons finely crushed soda crackers
This mixture will keep for several days. Shortly before using the filling, add, if desired:
- (1 tablespoon brandy)
Prepare:
Line a 9-inch pie pan with half the dough. Pour the filling into the pie shell. Cover with a pricked or vented top crust or with a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.
For a bronzed crust, brush the top of the pie with:
- (1 large egg, beaten with 1 teaspoon water)
Bake until deep golden brown, 50 to 60 minutes.
Stir together in a large bowl:
- 2 Granny Smith apples, cored and chopped
- ½ cup ground or chopped beef suet
- ½ cup raisins, chopped
- ½ cup dried currants
- ½ cup chopped toasted walnuts
- ½ cup packed brown sugar
- (¼ cup chopped candied citron)
- (¼ cup chopped candied orange peel)
- (¼ cup chopped candied lemon peel)
- ¼ cup brandy
- Finely grated zest and juice of 1 lemon
- Finely grated zest of 1 orange
- 1 teaspoon ground cinnamon
- (½ teaspoon ground mace)
- (½ teaspoon ground coriander)
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon black pepper
- ¼ teaspoon grated or ground nutmeg
Cover tightly and refrigerate for at least 3 days to allow the flavors to meld and develop. Prepare a crust and bake as for Mock Mincemeat Pie.